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Restaurant: Sushi Man
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Level4
212
1
無論食幾多次都係咁正
2018-05-11 252 views
正所謂食野講時令，食材新鮮好重要!所以廚師發板是正是我的心頭好!!儲左咁耐錢,終於可以再黎呢間我一直難忘既廚師發板餐廳-鮨文!  上次來這裏可以說是一試難忘~ 所以今天帶著期待來到這裏!餐廳依舊人不算多,全因為餐廳為提供最優質的服務,不會招待太多食客,可見他們重視客人和對客人的專重~店員當我坐下馬上送上毛巾抺手,最先品嘗前菜是芥末准山和漬蘿蔔.正好先清一清口腔!之後來的是我一直難望的荼碗蒸蛋,是我吃過最好味的蒸蛋,首先,蛋溫是非常夠熱,放入口中的微溫正好入口~蒸蛋內有三粒元貝仔,加入了鮮味蟹肉點綴,蛋花及金薄舖面,既美觀又好味!之後是來自岩手 米奇町的巨蠔,只能用一個字來形容(甜)蠔的肉質爽口 海水味重!飲茶後喉嚨才慢慢有回甘味,吃完更加回味!沖繩的石恒鯛廚師加入了酸汁,更帶出魚鮮, 而這款為白身魚的石恒鯛必需多咬才能吃到回甘香味,而石恒鯛肉厚實 魚油濃郁,廚師介紹時指這魚是專食貝殼蝦仔為生.所以更帶魚味!金木鯛,是章紅魚科類的一種,廚師在內加新鮮washabi,而口感炭香味撲鼻,醬汁入口清甜，魚油層次味增,肉質柔軟無比! 毛蟹蟹羔兩食,混著吃能吃到兩個層次,勁鮮甜!鮮甜的毛蟹加入醋一
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 正所謂食野講時令，食材新鮮好重要!
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所以廚師發板是正是我的心頭好!!
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儲左咁耐錢,終於可以再黎呢間我一直難忘既廚師發板餐廳-鮨文!  上次來這裏可以說是一試難忘~ 所以今天帶著期待來到這裏!
餐廳依舊人不算多,全因為餐廳為提供最優質的服務,不會招待太多食客,可見他們重視客人和對客人的專重~
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店員當我坐下馬上送上毛巾抺手,最先品嘗前菜
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是芥末准山和漬蘿蔔.正好先清一清口腔!
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之後來的是我一直難望的荼碗蒸蛋,是我吃過最好味的蒸蛋,
首先,蛋溫是非常夠熱,放入口中的微溫正好入口~蒸蛋內有三粒元貝仔,加入了鮮味蟹肉點綴,蛋花及金薄舖面,既美觀又好味!
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之後是來自岩手 米奇町的巨蠔,只能用一個字來形容(甜)
蠔的肉質爽口 海水味重!飲茶後喉嚨才慢慢有回甘味,吃完更加回味!
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沖繩的石恒鯛
廚師加入了酸汁,更帶出魚鮮, 而這款為白身魚的石恒鯛必需多咬才能吃到回甘香味,而石恒鯛肉厚實 魚油濃郁,廚師介紹時指這魚是專食貝殼蝦仔為生.所以更帶魚味!
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金木鯛,是章紅魚科類的一種,廚師在內加新鮮washabi,而口感炭香味撲鼻,醬汁入口清甜，魚油層次味增,肉質柔軟無比! 
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毛蟹蟹羔兩食,混著吃能吃到兩個層次,勁鮮甜!

鮮甜的毛蟹加入醋一同吃,更能顥出清甜，而這個醋唔會太酸，好像桔仔的味道,個人喜歡加醋，更帶出鮮味!
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而之後是這款野生的三文魚 ,名為時不知, 正常是在九月至十一月.三文魚游回北海道 ,因未生蛋,所 營養及 油份高
而這三文魚加入了日本大蒽 ， 以火灸方式加熱燒 ， 吃到濃濃油脂香味，入口溶化， 魚肉味濃，食後魚香依然留在口中
醬汁是先漬 芝麻,更香口!

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新鮮的貝殼 ,生猛 的在你面前打開,活生生的時間馬上吃~即開即劏 .保證新鮮!
在中途的一個小插曲,廚師在打開其中一隻貝殼,發現不太新鮮,即時更換一隻更新鮮的,可見非常嚴謹
而貝殼味道超甜，肉質爽口!
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有名的富山營光魷魚,時令是在三月中至五月中 !如佐酒食一流!簡單的以白水蒸已經夠好味,因細細的魷魚肚內,原來是爆膏!!!
濃郁魷魚膏香味 比蟹膏蝦膏更濃郁!
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拖羅拼盤， 中間先吃，順時針食
中拖羅 加入了新鮮岩鹽 肉質柔軟，油脂豐富.不帶筋,入口溶化!
大拖羅 一點肥膩都沒有 加入wasabi.比起中拖羅更加入口即溶,魚油满口更是大滿足!
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而最後吃的吞拿魚面部,吃的口感似牛肉，入味香味撲鼻，味道最濃!
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燒九州鰆魚
魚味濃.味道有點似鯖魚,但肉質軟滑 .感似鱈魚般幼滑~
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三文魚子,又名筋子!  粒粒都帳卜卜!而1粒粒咬開後都爆到成口魚油，清甜無比!
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哈夷鮑魚, 廚師隻鮑魚足足用清酒煮左三小時,所以會帶有淡淡酒香,過左現在這個季節後,,要到7月才會有得食~所以要食襯早!
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還記得上年來這裏試了永遠難忘的海膽杯,所以今次有點為了海膽而來!
現今次廚師特別推薦了一款名為白海膽既海膽,源自北海道函館!!!
這款白海膽出名的地方是因為是每日全球限量  300板,而且是經專家評分海膽的級數而分價錢!
而要吃的這款白海膽各方面評款在六及七名左右,大約要 4千多元港幣一板,能夠品嘗此等美食真的非常幸運!而廚師介紹時說第一名的白海膽要一萬元一板.真誇張!
這款白海膽味道可說甘甜味濃,入口之後立即化開,而香甜的味道會殘留在口中!口感濃郁,甘甜度極高! 可說是人間美食


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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2018-03-26
Dining Method
Dine In
Spending Per Head
$1800 (Dinner)